Fry two fritters at a time – no more. If you add too many fritters to the oil at once, they’ll stick together and be difficult to flip over. It’s much, much easier to just work with two fritters at a time.
Use Granny Smith Apples. Granny Smith Apples are perfect for baking because they have such a bright, tart flavor AND they hold up really well under hot temperatures. Other varieties have a tendency to get a bit mushy when cooked.
Shaping apple fritters is messy. Embrace the mess and just have fun with it.
Glaze them while they’re warm. Pouring the maple glaze over the fritters while they’re still warm results in that gorgeous doughnut shop crackly glaze.
How to Shape Apple Fritters
Making apple fritters is gloriously messy and fun. Embrace the mess and enjoy the process.
Roll the dough out into a rectangle that’s approximately 16 inches long.
Spread the apple fritter filling over the dough.
Roll the dough into a sloppy log. Some of the apple filling will fall out and that’s ok.
Use a dough scraper or metal spatula to chop the log from one side to the next into thin strips.
Continue to chop the dough until you have a pile of small pieces of dough.
Using your hands, scoop up a handful of dough and press it together in your hands.
Set the ball of dough onto a parchment paper-lined baking sheet. Repeat until all the dough has been shaped into sloppy balls of apple filled dough.
Cover the fritters with plastic wrap that’s been sprayed with non-stick spray so it won’t stick to the dough.
Let the apple fritters rise at room temperature for 1-2 hours, until they’ve nearly doubled in size. Or, put the baking sheet in the refrigerator for up to 12 hours. Shaping the fritters in the evening and then allowing them to rise overnight is the easiest way to enjoy warm apple fritters in the morning!
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